ngredients
2 tablespoons olive oil
1 medium onion, diced
3 stalks celery, diced
2 medium carrots, diced
4 (½ inch thick) fresh ginger slices, optional
6 cloves garlic, minced
2 bay leaves
½ teaspoon ground turmeric
2 teaspoons adobo seasoning, optional
1 heaping tablespoons salt-free all purpose seasoning (such as Mrs. Dash)
1 teaspoon dried thyme
8 cups low sodium chicken broth
5-6 ounce egg noodles (to preference)
2 cups shredded chicken
Zest of 1 lemon + 2-3 tablespoons lemon juice
¼ cup chopped parsley
Instructions
SAUTÉ: Heat the oil in a 5-6 quart Dutch oven over medium-high heat. Add the onions and sauté for 3 minutes. Add celery, carrots, and ginger slices and continue to cook for 3-4 minutes. Add the garlic and let cook 30 seconds before adding bay leaves, turmeric, adobo seasoning, all-purpose seasoning, and thyme. Pour in the chicken broth.
SIMMER: When the soup reaches a simmer, lower the heat to medium and add the egg noodles. Cook noodles 2 minutes less than package directions. Noodles should be al-dente. Stir in chicken and heat it through, about 1-2 minutes. Add more broth or a splash of water if you prefer a soupier soup.
FINISH: Turn the heat off, discard bay leaves. Stir in lemon zest + lemon juice, and parsley. Taste and adjust with additional salt and pepper. Serve warm How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
